Content

• Ingredients
• Bechamel
• Subis
• Steps
• Method 1 of 2: Making béchamel sauce
• Method 2 of 2: Finishing Subis Sauce
• Tips
• Warnings
• What do you need

Subis sauce is a compound French sauce that is made by mixing a simple béchamel sauce with an onion and cream puree. The resulting onion sauce is usually served with meat or eggs.

Ingredients

Servings: 4

Bechamel

• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 g) flour
• 1 cup (237 ml) milk

Subis

• Bechamel sauce
• 2 medium onions, peeled and coarsely chopped
• 2 tablespoons (30 g) butter
• 3 tablespoons (45 g) heavy cream

Steps

Method 1 of 2: Making béchamel sauce

Bechamel is the main ingredient in sobis sauce. It can be prepared ahead of time and stored in the refrigerator, or it can be prepared directly in the process of making the sobis sauce.

1. 1 Melt 2 tablespoons (30 ml) butter in a medium saucepan.
2. 2 Add 2 tablespoons (30 g) flour to the butter to make the sauce. This is the first step in making any French sauce.
   • When forming a substance for making a sauce, you should always take butter and flour in equal proportions.
   • If you are thickening the sauce, use 3 tablespoons (45 ml) of each ingredient. For a thinner sauce, use 1 tablespoon (15 ml) of each item.
3. 3 Heat the substance over high heat, stirring constantly, until it turns light straw in color.
4. 4 Remove from heat and allow to cool slightly while bringing 1 cup (237 ml) milk to a boil in a separate saucepan.
5. 5 Slowly pour the milk into the mixture, adding a few tablespoons at a time. Slowly adding the warmed milk allows the sauce to thicken faster.
6. 6 Heat the sauce to a near boil to thicken it. When the sauce is ready, it remains on the curved side of the spoon dipped in it.
7. 7 Remove sauce from heat and let cool for a few minutes.

Method 2 of 2: Finishing Subis Sauce

After the béchamel sauce is ready, use it to make the subis sauce.

1. 1Melt 2 tablespoons (30 ml) butter in a saucepan, then add the onion.
2. 2 Saute the onions until soft and translucent.
3. 3 Transfer the onions to a food processor or blender and puree until smooth.
4. 4 Toss the toasted chopped onion with the béchamel sauce.
5. 5 Add 3 tablespoons (45 ml) heavy cream to the sauce, 1 tablespoon (15 ml) at a time. Stir thoroughly after adding each spoon.
6. 6 Season the prepared sauce with salt and pepper if desired and serve with your chosen dishes.

Tips

• Try replacing the cream with sour cream, a mixture of butter and sour cream will add richness to the taste of the finished sauce.
• Use white pepper as a seasoning for the finished sauce to avoid grainy, colored splashes.

Warnings

• Watch the sauce material carefully while it is on fire. Do not overcook it and make sure it does not burn, otherwise the finished sauce will have a burnt taste. If the substance becomes too dark or burnt, discard and start over.

What do you need

• Medium saucepan
• Small saucepan
• A spoon
• Stewpan
• Food processor or blender